P.F. Chang's Spicy Chicken
P.F. Chang's Spicy Chicken made with the two homemade sauces the restaurant actually uses. White sauce (chicken broth plus oyster sauce) and Chang's sauce (sweetened vinegar) are the foundation, combined with an alkaline soy brine for tender chicken and a potato starch deep fry for crispy texture. Quick stir-fry finish in about 10 minutes.
Servings 2 servings
Calories 450kcal
Equipment
- 1 Induction Burner Alternative to butane burner
- 1 Deli Containers For brining and sauce storage
- 1 Deep Fryer For frying the chicken
- 1 Rubbermaid Storage Containers For storing sauces
- 1 Anchor Glass Ramekins for mise en place
- 1 All-Clad Sauce Pot For making white sauce and Chang's sauce
- 1 Wire Cooling Rack For draining fried chicken
Ingredients
Alkaline Soy Marinade
- 1 cup water
- 1/2 tsp baking soda
- 1 tbsp low sodium soy sauce Lee Kum Kee low sodium, green bottle; any soy sauce works for the marinade
White Sauce
- 1 cup water
- 3/4 tsp Minor's original chicken base or Lee Kum Kee or Knorr chicken bouillon
- 2 tsp oyster sauce Lee Kum Kee Panda Brand (green bottle) or Premium
Chang's Sauce
- 1/2 cup sugar
- 6 tbsp distilled white vinegar
The Chicken
- 12 oz chicken breast
- potato starch for dredging; find at Asian grocery stores
- neutral oil
Final Stir-Fry
- 2 tsp dehydrated minced garlic reconstituted in water 20-30 min; see Notes
- 1/4 cup scallion whites
- 1 tbsp sambal oelek chili paste Huy Fong brand
- 1/2 cup white sauce recipe above
- 6 tbsp Chang's sauce recipe above
- 2 tsp cornstarch mixed with cold water for slurry
- 1 tbsp water cold, for cornstarch slurry
- 1 tsp toasted sesame oil Lee Kum Kee pure sesame oil
Instructions
Make the Alkaline Soy Marinade
- Mix water and baking soda in a container and stir until the baking soda is dissolved.
- Add soy sauce and stir to incorporate. Set aside.
Brine the Chicken
- Remove the tenderloin from the chicken breast and reserve for another use. Trim any fat or tendon.
- Place your hand on top of the breast and cut down its length to split it. Cut the halves into 1-inch slices lengthwise, then cut crosswise into 1-inch cubes.
- Place cubed chicken in the alkaline soy marinade and refrigerate for at least 2 hours, or up to 24 hours.
- After brining, remove chicken from the brine and pat dry with paper towels. Store in the fridge until ready to use.
Make the White Sauce
- Add water and chicken base to a small pot over medium heat.
- Whisk until the chicken base is dissolved.
- Whisk in oyster sauce until combined. Turn off heat.
- Cool before using.
Make Chang's Sauce
- Add sugar and white vinegar to a small pot over medium heat.
- Whisk until the sugar is completely dissolved and the sauce is clear. Turn off heat.
- Cool before using. Transfer to a storage container.
Dredge and Deep-Fry the Chicken
- Heat neutral frying oil to 350°F (175°C).
- Dredge each piece of chicken in potato starch, pressing it in and shaking off the excess.
- Add chicken to the oil and immediately agitate so pieces don't clump together. Cook for 3 to 4 minutes, or until done.
- Remove to a wire rack or paper-lined plate to drain. Set aside.
Final Stir-Fry
- Heat neutral oil in a wok over medium-high heat.
- Add reconstituted garlic, scallion whites, and sambal oelek chili paste. Stir and cook for 10 to 15 seconds to flavor the oil.
- Add white sauce and Chang's sauce. Stir to incorporate the aromatics and bring to a simmer. Let the flavors infuse for a minute or two.
- Stir the cornstarch slurry and pour it into the sauce while stirring. Continue stirring until the sauce thickens to your desired consistency.
- Add fried chicken and fold into the sauce until every piece is coated and there are no dry spots.
- Kill the heat. Add sesame oil around the rim of the wok and stir until incorporated.
- Serve immediately.
Video
Notes
Chicken: P.F. Chang's uses regular boneless, skinless chicken breast. Dark meat thighs also work and give a richer flavor. Cut into roughly 1-inch cubes for even cooking.
Alkaline Soy Marinade: P.F. Chang's uses a version of this marinade on almost all of their proteins. The baking soda raises the pH of the water, which prevents the protein from tightening during high-heat cooking. Dissolving the baking soda in water (rather than applying it directly to the meat) gives you all the tenderizing without any off-flavor. P.F. Chang's brines their meat for 24 hours. Longer marination times improve both texture and flavor.
White Sauce: This is what P.F. Chang's calls their "white sauce." It's chicken stock with oyster sauce whisked in. P.F. Chang's uses Minor's Original Chicken Base and Lee Kum Kee Panda Brand Oyster Sauce (gluten-free, green bottle). Lee Kum Kee's Premium Oyster Sauce also works well. After cooling, white sauce keeps covered in the fridge for about 1 week.
Chang's Sauce: Chang's sauce is sweetened vinegar: white sugar dissolved in white vinegar. After cooling, it keeps covered in the fridge for up to 1 month. This sauce is used in several dishes on the P.F. Chang's menu.
Potato Starch: P.F. Chang's uses potato starch for dredging, not cornstarch or flour. It gives a lighter, crispier coating. Available at most Asian grocery stores in small bags.
Sambal Oelek: The exact brand P.F. Chang's uses is Huy Fong (the Sriracha company). Huy Fong's Chili Garlic Sauce also works; the only difference is it contains garlic. The recipe as written is extremely mild. Add more sambal oelek for more heat.
Dehydrated Minced Garlic: P.F. Chang's uses dehydrated garlic instead of fresh because it won't burn as easily in a hot wok and gives a smoother, more concentrated garlic flavor. To reconstitute, cover with water for 20 to 30 minutes, then drain and press out the extra water. Reconstituted garlic keeps in the fridge for up to 1 week.
Gluten-Free Version: Minor's makes a gluten-free chicken base. For the soy sauce, use tamari or any gluten-free soy sauce. These are the only two changes needed to make this dish gluten free.
Nutrition
Calories: 450kcal